A cozy and healthy fall bowl made with roasted delicata squash & kale, sauteed mushrooms, and tangy ginger miso gravy. Great for a vegan/gf lunch or dinner.

Heading into indulgent-holiday-food season, I feel like some good healthy “bowl food” is in order. For those of you who aren’t familiar with the concept of bowl food, it has nothing to do with football or nachos… the breakdown looks like this:

piles of greens: kale, chard, spinach, and mustard greens are all fine choicesa seasonal vegetable: I had delicata squash and mushrooms, but really anything goesa protein: tofu or chickpeas are usually my go-to’sa grain: brown rice, quinoa… the options are limitlesscrunchy things: toasted nuts and/or seedsa good sauce: to pull it all together

I just loved this ginger-miso gravy from The First Mess. It was so easy, fast and incredibly delicious. I didn’t have lemongrass, so the only thing I did differently was splash in a couple teaspoons of rice vinegar instead.

Drizzle squash slices with olive oil, salt and pepper, and roast for approx 20-25 minutes or until golden brown around the edges. (the time in your oven may vary). I also roasted my tofu cubes (with olive oil, salt & pepper) at the same time on a second baking sheet.

Make the gravy recipe. Reserve the leftover bits of garlic, etc, after you strain it.

Heat a bit of olive oil in a medium sized skillet. Add mushrooms, salt, pepper and the reserved bits from straining your gravy. Cook stirring occasionally until they're golden and soft, about 8-10 minutes. Deglaze the pan with a splash of rice vinegar, and continue cooking for another few minutes. Remove from the pan and set aside.

You can either chop and cook your kale in the pan with your mushrooms or roast it in the oven. I have this new lazy technique where I take the whole bunch, drizzle it with a little olive oil and salt, and put the whole thing (bunched up) in the oven during the last few minutes of my roasted squash (for 5-8 minutes or so). Watch it and take it out when it's wilted and the edges are just a bit crispy. Remove from the oven and chop it.

Wow, this sounds brilliant (& looks gorgeous)! We get neither kale nor this type of squash here in Delhi but I think I might be able to substitute with some fenugreek leaves and some local pumpkin – it has more of a yellow, mild flesh here and might mimic the squash well. Plus some Kerala red rice and perhaps paneer instead of tofu – and a bit of coconut oil to cook with and a peanut/green chili/jaggery chutney for dressing – voila, subtly Indianized version! I must try making this soon. 😀

This looks absolutely delicious! I bookmarked the same recipe so it is nice to see it tasted great. Btw, I am the same as you… for some reason my clothes are always tighter in the fall as I swoon over all the fresh local veggies… I calm myself over the winter months.. well, except when I stock up on squash but they keep for a while in my pantry. 😉 Can’t wait to try this out.

Ooh that sounds delicious! I just had delicata for the first time the other day, rousing it and dipping it in a vanilla-almond butter sauce. It was delicious sweet, but now I feel compelled to try it savory, especially with this recipe, yum!

I’ve been thinking about that gravy for awhile now and boy does this look delicious. I keep telling myself that moving during the holiday season is the best decision ever because with all that work, I don’t feel guilty about indulging!

I love an all-in-one meal that covers all of the nutritional bases. Sometimes it can be tough as a vegetarian to cover proteins, veggies and whole grains in one meal without proper planning. Bowls like this are perfect and quick for weeknights. And this combination looks delicious.

Jeanine- Thank you so much for sharing such a wonderful recipe! It’s definitely going into regular rotation. Of course, mine was far less beautiful than yours was. But, nourishing and delicious nonetheless.

This was delicious. A big thumbs up from my son’s vegan girlfriend. The gravy was delicious and I’ve never roasted tofu before. OMG! I could just eat a block of it myself! Simply yummy. Must save recipe. Thank you